My easy Instant Pot chicken and dumplings features tender chicken and fluffy dumplings in a creamy, flavorful broth. It tastes homemade but comes together fast thanks to a few smart shortcuts—ready in under an hour.
On chilly days I want comforting, satisfying meals—things like stuffed peppers, chicken pot pie, or turkey chili. This Instant Pot chicken and dumplings is one of our favorites. It tastes like it’s simmered all day but cooks up quickly. Use a rotisserie chicken, a few pantry staples, and your pressure cooker and you’ll have a rich, cozy meal that tastes like it came from Grandma’s kitchen. Serve with cornbread, biscuits, or mashed potatoes to soak up every last bit of the delicious sauce.
Why This Recipe Works
- Use Better Than Bouillon instead of plain broth: The paste gives a deeper, richer chicken flavor that makes the dish taste homemade.
- Add sour cream to the dumplings: The acidity helps relax gluten for tender dumplings and reacts with baking soda to create light, airy results.
- Include Worcestershire sauce: A small amount adds savory-sweet complexity and brightens the overall flavor.
- Turmeric for color and earthiness: A pinch adds a warm yellow hue and a subtle earthy note.
Ingredient Notes and Shopping Tips
- Cooked chicken: Rotisserie chicken is ideal because it’s juicy and flavorful, but leftover cooked chicken or canned chicken will also work.
- Turmeric: It’s optional—great for color but not essential if you don’t have it on hand.
- Sour cream: Full-fat yields the best texture in the dumplings.
- Worcestershire sauce: Adds depth; soy sauce can substitute in a pinch.
- Better Than Bouillon: Concentrated and flavorful, it’s my preferred shortcut to make a rich broth base.
- Milk: Whole milk is recommended; warm the milk before adding to the dumpling dough so the starches hydrate properly. You can skip milk for a less creamy soup if needed.
- Flour: Spoon and level into your measuring cup for the most accurate amount.
- Baking powder vs. baking soda: Keep these measurements separate—mixing them up will affect flavor and texture.
Krystle’s Tips
- Don’t overmix: Stir the dumpling dough only until the flour disappears to avoid developing gluten and getting gummy dumplings.
- Use quick release safely: To prevent overcooking the chicken, perform a quick release. Cover the vent with a towel and use a wooden spoon handle to turn the valve so hot steam won’t burn your hand.
- Instant Pot labeling: Some models call the pressure setting “Manual” while others call it “Pressure Cook.” Use the high-pressure setting when instructed.
More Easy Comfort Food Dinners
Cheeseburger Tater Tot Casserole
Instant Pot Beef Roast
Instant Pot Crack Chicken
Spicy Fried Chicken
Potato Chip Chicken
Cheesy Chicken Noodle Casserole
Ritz Cracker Chicken
Instant Pot Beef Stew
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📖 Recipe
Best Instant Pot Chicken and Dumplings
Ingredients
For the Chicken
- 2 tablespoons Butter
- 2 Carrots, sliced
- 2 Stalks Celery, diced
- 1 Onion, diced
- ½ Cup Frozen Peas
- 2 Cups Cooked Chicken (rotisserie recommended)
- 1 Tablespoon Worcestershire Sauce
- 4 Cups Water
- 4 Teaspoons Better Than Bouillon (chicken base)
- ½ teaspoon Turmeric (optional)
- 1 teaspoon Fresh Parsley
- Salt and Pepper, to taste
- ½ Cup Milk
- 4 tbsp Cornstarch + 4 tbsp Water (mixed into a slurry)
For the Dumplings
- 1 Cup Flour
- ½ Cup Milk, warmed
- 1 teaspoon Salt
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 4 tbsp Butter
- ¼ Cup Sour Cream
- 1 teaspoon Fresh Parsley
Instructions
For the Chicken
- Set the Instant Pot to Sauté. Melt butter, then sauté the carrots, celery, onions, and peas until softened.
- Stir together hot water and Better Than Bouillon until smooth. Add the chicken, Worcestershire sauce, turmeric (if using), and salt and pepper.
- Cook on Manual/High Pressure for 10 minutes, then perform a quick release. Meanwhile, mix cornstarch with water to make a slurry.
- Stir in the milk and the cornstarch slurry to thicken the sauce; adjust seasoning to taste.
For the Dumplings
- In a medium bowl, combine the flour, baking powder, baking soda, salt, butter, and sour cream. Fold in the warmed milk and parsley until just combined—do not overmix.
- Set the Instant Pot to Sauté. Drop teaspoon-sized dumplings into the simmering broth, cover, and cook for 5–7 minutes until cooked through and puffed.
Nutrition
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Carbohydrates: 36 g
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Protein: 13 g
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Fat: 16 g
